Stovetop, Peeler, Pot (small)
Wash & peel the potatoes. Slice them into rounds.
Cook them in a pot of salted boiling water for 5 min.
In a separate pot of water, cook the eggs for 7 min.
Peel & mince the shallot.
In a small bowl, whisk together the mayo, vinegar, lemon juice, chopped herbs, shallot, salt & pepper. (Use a blender if you have one.)
Remove the potatoes from the pot. Add the trimmed, washed green beans. Cook the beans for 3-5 min.
Wash & slice the cucumber into thin rounds.
Plunge the green beans into a bowl of icy water to stop the cooking. Do the same with the eggs. When the eggs are cool, peel & slice them in half.
Add the potatoes, green beans, cucumber & eggs to a serving plate. Top with the dressing. Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Creamy Green Bean & Potato Salad" contains 544 Energy, 29 g of Fat, 55 g of Carbohydrates, 16 g of Protein, 11 g of Fiber.